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首页> 外文会议>International Conference on Inter-professional Health Collaboration >THE FORMULATION OF ANALOG SAUSAGE WITH HIGH PROTEIN AND CORK SEA FIBER (Channa Striata), AND OYSTER MUSHROOM AS THE HEALTHY SNACKS FOR THE SCHOOL CHILDREN
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THE FORMULATION OF ANALOG SAUSAGE WITH HIGH PROTEIN AND CORK SEA FIBER (Channa Striata), AND OYSTER MUSHROOM AS THE HEALTHY SNACKS FOR THE SCHOOL CHILDREN

机译：用高蛋白质和软木海纤维（Channa Striata）和牡蛎蘑菇的制剂作为学童健康零食

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The nutritional problems experienced by Indonesia today are multiple nutritional problems. The problem of malnutrition has begun to be overcome, but on the other hand, the prevalence of over nutrition or obesity has reached 9.2% in school children. Children who are obese are at high risk when they are adults and have the potential to experience degenerative diseases in adulthood. One of the main causes of obesity in children is food intake high in calories and fat and low fiber intake, while protein is one of the important nutrients for school children, especially for school children to support their growth and development. One of the efforts that can be done to overcome Nutritional problems in school children is through healthy, high protein and fiber product innovation approaches. Innovative products that have the potential to be developed are analog sausages. Objective: Determine the analog sausage formula made from sea cork fish with the addition of oyster mushrooms, assess the organoleptic properties of sausages in semi-trained panelists, assess the acceptance of sausages in school children, analyze the physical and chemical properties of analog sausages and calculate the contribution of nutrients (protein, fiber and water) analog sausage Method: The experimental design used was a Completely Randomized Design (CRD) with two repetitions consisting of one factor, namely the proportion of the addition of oyster mushrooms to the ingredients of cork fish. The additional factor of oyster mushroom consists of five levels, namely F1 (10%), F2 (20%) and F3 (30%) of the total ingredients of sea cork fish used for making sausages. The study was conducted for three months starting from July to October 2017 in the nutrition food laboratory. Results: From the results of data analysis, it is known that analog sausage formulations made from sea cork fish with the addition of oyster mushrooms favored by trained panelist are sausage formula (F2) which is 77% sea cork fish and 20% oyster mushroom flour. Analog sausages contain 11.8% protein content with fiber content of about 7.2% potassium levels of 46.12% and water content of 70.58%. The nutritional content of sausages per 100 grams contains 377 calories of energy, 17.5 grams of protein, 19 grams of fat, carbohydrates of 24.45 grams and calcium of 123.2 grams and 1.58 fiber of food.
机译：今天印度尼西亚经历的营养问题是多种营养问题。营养不良的问题已经开始被克服，但另一方面，在学童中营养或肥胖的患病率达到了9.2％。肥胖的儿童在成年人时患有高风险，并且有可能在成年期间体验退行性疾病。儿童肥胖的主要原因之一是食物摄入量高，热量和脂肪和低纤维摄入量高，而蛋白质是学童的重要营养素之一，特别是学校儿童支持其增长和发展。克服学校儿童营养问题的努力之一是通过健康，高蛋白质和纤维产品创新方法。具有潜力开发的创新产品是模拟香肠。目的：确定牡蛎蘑菇的海软木鱼类制成的模拟香肠配方，评估了半培训小组成员中香肠的感官特性，评估了学童香肠的接受，分析了模拟香肠的物理和化学性质计算营养素（蛋白质，纤维和水）模拟香肠方法的贡献：使用的实验设计是一个完全随机的设计（CRD），其两种重复包括一个因素，即将牡蛎蘑菇添加到软木成分的比例鱼。 Oyster蘑菇的额外因素由用于制作香肠的海软木鱼类总成分的五个水平，即F1（10％），F2（20％）和F3（30％）。该研究在2017年7月至2017年10月在营养食品实验室开始进行三个月。结果：从数据分析结果中，已知由海软木鱼类制成的模拟香肠配方随着培训的小组成员青睐的牡蛎蘑菇是香肠配方（F2），为77％海软木鱼和20％牡蛎蘑菇面粉。模拟香肠含有11.8％的蛋白质含量，纤维含量约为7.2％钾水平46.12％，水含量为70.58％。每100克香肠的营养含量含有377卡路里的能量，17.5克蛋白质，脂肪19克，碳水化合物24.45克，钙123.2克，食物1.58纤维。

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